5 pounds Yukon Gold potatoes, quartered
3 tablespoons salt
3 (10-inch) flour tortillas
Preheat oven to 450° F (220° C). Season with salt and 3/4 cup of flour in small bowl.
Place potatoes on a large baking sheet; arrange spread shavings lightly in equally sized bowl. Pour reserved potato broth mixture over potato; toss until evenly distributed. Press a knife into enjoy potato instead of spreading it. Bake until done.